Friday, July 31, 2009

This video recipe for Rib Eye Steak "Steakhouse" Style is the third in the series of videos I'm doing that focus on cooking various cuts of grass-fed beef. As usual, this beef came from my friends at Normanton Farms.

The rib eye is most steak lovers' favorite cut. A fatty and flavorful steak that can be pan-seared, broiled, or grilled with equally delicious results. I called the video Steakhouse Steak because I'm showing two classic steakhouse techniques; a traditional dry-rub seasoning blend, and a flavored butter called a "beurre maitre d' hotel."

I'm doing a very simple garlic and parsley butter, but a "hotel butter," (aka compound butter) can be made with just about anything. They often contain shallots, vinegar, other herbs, and are often fortified with salt and pepper. I just left mine plain since I was serving it on a very well seasoned piece of rib eye.

Speaking of seasoning; I joked about this seasoning blend being a "secret," but this is a well-known steakhouse standard. The funny thing is, very few home cooks bother to use a rub like this and then wonder why the steaks at Ponderosa Pete's House of Beef taste so much better.

As usual I remind the viewers that grass fed beef is lower in fat, cooks faster, and can dry out if over-cooked. I only cooked mine for 3 minutes per side and was rewarded with a juicy, flavorful steak. Adjust as you see fit. Enjoy!

For international readers rib eye steak is also known as: scotch fillet in Australia and New Zealand (source: Wikipedia).

I also like cooking steak in cast iron grill pan, but I find cleaning process always difficult. I find hot water and detergent useful, but there seems to be char residue left over. Is there a better way of cleaning a cast iron grill pan?

Are you reseasoning your grill pan after each washing? What a pain! Instead of scrubbing with detergents, try using a "paste" of warm oil and salt on a warm pan. NOT hot. It removes built-up char but protects the seasoning of the pan. Less clean-up next time.

Can you use oil instead? (actually i sue oil instead though the smoking point i suspect is lower depending on the oil) Is just that my dad hates butter and his tongue is like a detector for butter presence.

This recipe looks good. My sister and boyfriend were next to me drooling as I was watching the video. I will give it a try one of these days.

A no-prisoners method for cast iron pan cleaning involves soaking in diluted lye (sodium hydroxide) with few drops of dish-washing liquid. Lye removes everything greasy, even hardened oil paint. And it eats aluminum too. Just make sure it does not get it on your skin (or in the eyes!)because lye is vicious. The spent lye poured down the drain works as a drain opener.

I was sure *you* already knew how to take care of your cast iron. One of your other fans (procrastineer) had asked how you clean your pans, and mentioned using detergent. Momma & Nana would have slapped me for washing cast iron with detergent!

I'm known around these parts as the guy who can cook just about anything well except for a good steak, all that's changed now, I made this last night but BBQd it instead of using a cast iron skillet, went 3:30 on each side, the rub is fantastic.

Another excellent grass-fed beef video, Chef John! Thanks for sharing the steakhouse-standard seasoning recipe with your reading public; I had always wondered what rub these places were using to make their beef taste so much better than what I made at home.

Thanks John,I have been trying to perfect the non-dried steak for many years now. Tonight I succeeded. Being a believer in the fact that excellent quality steak does not need any added ingredients has been my downfall. i am averse to the griddle pan and used the open flame grill on my BBQ. Simple, subtle but superb.

I like your website very much...i've been coming back here everyday for 7 days in a row and you inspired me to make my own bread...which turns absolutely awesome! I've been whipping up some of your recipe in the kitchen and my family loves it:)

Keep posting and thank you for teaching us how to put decent meals on the table:)

I was wondering if you have recipe for chicken and beef souvlaki? I love greek food and so far i couldn't find good recipe for greek food

THIS WAS AMAZING DELICIOUS!! I used it on buffalo steaks instead over a barbecue with wood chips and the results were fantastic!! I cooked it on med-high around 400 for 4-5 minutes on each side. So juicy and tender!! Thanks!!!!!!

I was afraid of trying to cook any steak for years because the result were always a dry piece of meat!. My husband is from Argentina and we live in Mexico, he absolutely loved the porter house steaks we had for lunch today (using this recipe). He said it was one of the most delicious steaks he´s had. I´m a happy wife!! :DTNX´S FOR POSTING THIS.PD. Trying the Lava chocolate cake this Valentine!!

I live in Greece where typically beef is cooked all the way through,well-done at least. When I started preparing this dish, most of my friends were like: "are you SURE this is ok to eat? look at how red it is"

Needless to say that after the first bite, the crowd went wild. A favorite ever since.

I do have a problem with the smoke though. I go for 4 mins per side and by the end the kitchen is full of smoke. Should I lower the fire maybe? I am using the same pot as you.

I just did this on a regular pan but wow it was so amazingly good. First i tried with some cheap meat but that wasnt quite as pleasing so i went out and bought some real ribeyes that goes around $12 a pound and its really good with that. Chef, will that cast iron grill make quite a lot of difference over a regular pan?

Thank you Chef! I made the first steak I have ever done that did not need steak sauce! I used the clarified butter and the rub and just pan seared it. Wonderful flavor! Next time I will also try out the "hotel butter" (did not have the fresh herbs/garlic on hand to do it this time). This is my go-to way to make steak now! You rock :)

All seasoning is "to taste" so I can't whether you should use all or not. Sounds like it was too much for you. Depends on size of steaks, and a person's palette. I don't measure, and just sprinkle it on until it seems like enough. You can always add, but not subtract, so next time, be more conservative at first.

Hi Chef!Just thought I would tell you how much this recipe (and all of your vids, really) changed my diet. You can see a comment from me back from Christmas 2012 above, talking about the first time I used this spice blend on steak. Since then I keep the spice blend pre-made in my kitchen, because I use it so much! I cook pork chops, pork steaks, and beef steaks using this seasoning blend, clarified butter (I actually now buy big jars of "Ghee") and a hot pan. I was terrified of cooking steak until this video. Now I sear meat all the time! Thank you for all that you do teaching us kitchen fraidy-cats to cook. I used to eat frozen dinners all of the time--now I can feed myself (and my roommate, too!) and it is following you for the last few years that has made that happen. Just thought you'd like to know!<3 TYTYTY Chef!

I made this steak last night for my mother's birthday. (Ribeye is her favorite cut) There's a local grocer that has the freshest, best-marbled cuts; Local 'champs' use the place to get meat for their grilling competitions, 'nuff said. This steak alongside steamed broccoli w/ homemade cheese sauce, a baking potato with 'the works', and a toasted onion roll, she was the happiest mother ever.